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From mid- to late summer through early fall, locally grown tomatoes take center stage. They’re just about everywhere, from produce bins at the local grocery store to roadside stands and farmers markets — not to mention your own backyard. Sure, Americans enjoy fresh tomatoes all year long thanks to hothouse growers and farmers in Mexico and Latin America. But there’s nothing quite like those plump and delicious ones that are picked at the peak of the local season.

How to choose a ripe tomato

Tomatoes should feel heavy for their size and have a deep, rich color. They should also have an earthy, distinctive aroma near the stem and yield to the touch.

Storing tomatoes

Never refrigerate tomatoes; it destroys the taste and the aroma. Store at room temperature, out of sunlight. Tomatoes continue to ripen after they are picked, so if yours ripen all at once, it’s time to make soup, salsa, sauce and more.

Tomato prep 101

Peeling tomatoes is unnecessary for salads or slow roasting.

Blanching in boiling water or blistering over a charcoal or gas grill helps remove skins for sauces or other recipes where they are undesirable.

Blanching: Drop tomato in boiling water for 15 to 20 seconds to loosen skin. Lift out with a slotted spoon; when cooled, peel skin with a sharp paring knife.

Blistering: Place tomatoes on a charcoal or gas grill grate and turning, blacken evenly; when cool enough to touch, peel off blackened skin.

Seeding: For recipes that call for seeded tomatoes, cut in half and squeeze gently cut side down, easing out seed sacs with a small utensil or fingertips.

Try these 10 great recipes for your summer tomatoes:

Fresh Tomato Salsa
If you like your salsa a little less spicy, simply reduce the amount of chili peppers.